Ingredients:
- 8 oz monterey jack pepper cheese (2 cups, i used 12 oz. or about 3 cups) or 8 oz monterey jack cheese, grated (2 cups, i used 12 oz. or about 3 cups)
- thinly sliced radish
Directions:
- Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
- Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds.
- Decrease heat to low and stir in broth.
- Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking.
- Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes.
- Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
- If using fresh tomatillos and poblano chiles adjust oven racks to middle and highest positions and heat broiler (if using canned, skip to step 11 ).
- Toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
- Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
- Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact).
- Transfer tomatillos and chiles to food processor.
- Set oven temperature to 350 degrees.
- Discard foil from baking sheet and set baking sheet aside for warming tortillas.
- Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
- Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
- Set sauce aside (you should have about 3 cups).
- When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces.
- Combine chicken with cilantro and 1 1/2 cups cheese; season with salt.
- Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
- Place tortillas on 2 baking sheets; spray both sides of tortillas lightly with cooking spray.
- Bake until tortillas are soft and pliable, 2 to 4 minutes.
- Increase oven temperature to 450 degrees.
- Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
- Roll each tortilla tightly and place in baking dish, seam-side down.
- Pour remaining tomatillo sauce over top of enchiladas; use back of spoon to spread sauce so that it coats top of each tortilla.
- Sprinkle with remaining cheese and cover baking dish with foil.
- Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
- Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 622.58 Kcal (2607 kJ) | ||
| Calories from fat | 268.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.8g | 46% | |
|---|---|---|---|
| Cholesterol | 117.35mg | 39% | |
| Sodium | 1100.33mg | 46% | |
| Potassium | 1089.3mg | 23% | |
| Total Carbs | 50.74g | 17% | |
| Sugars | 11.52g | 46% | |
| Dietary Fiber | 8.88g | 36% | |
| Protein | 42.6g | 85% | |
| Vitamin C | 30.4mg | 51% | |
| Iron | 2.8mg | 15% | |
| Calcium | 454.9mg | 45% | |
| Amount Per 100 g | |||
| Calories | 111.26 Kcal (466 kJ) | ||
| Calories from fat | 47.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 46% | |
|---|---|---|---|
| Cholesterol | 20.97mg | 39% | |
| Sodium | 196.64mg | 46% | |
| Potassium | 194.67mg | 23% | |
| Total Carbs | 9.07g | 17% | |
| Sugars | 2.06g | 46% | |
| Dietary Fiber | 1.59g | 36% | |
| Protein | 7.61g | 85% | |
| Vitamin C | 5.4mg | 51% | |
| Iron | 0.5mg | 15% | |
| Calcium | 81.3mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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